The vanilla bean sugar cookie you will fall for this season! These soft and chewy cookies with the rich vanilla bean flavor make you want more. This recipe will become your new go-to for the upcoming holiday season.
Vanilla Sugar Cookie Recipe
Rated 5.0 stars by 1 users
Category
Cookies
Cuisine
American
Servings
24 Cookies
Prep Time
15 minutes
Cook Time
9 minutes
Discover the perfect Vanilla Sugar Cookie Recipe, offering a delightful blend of sweetness and vanilla flavor. Bake up delicious treats with this simple and versatile recipe, ideal for any occasion
Ingredients
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2 cups all-purpose flour
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¾ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup powdered sugar
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½ cup (113g) unsalted buttersoftened to room temperature
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1 large egg
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¼ cup vegetable oil
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1 Tablespoon vanilla bean paste
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½ cup (100g) granulated sugar
Directions
Preheat your oven to 350ºF (177ºC) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside the mixture.
In a separate large bowl, use a handheld mixer or a stand mixer fitted with the paddle attachment to cream together the butter and powdered sugar until light and fluffy, which takes about 2-3 minutes.
Pause the mixer, then add the egg, vegetable oil, and vanilla paste. Beat the mixture again on medium speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
Reduce the mixer speed to low and gradually add the dry ingredients in two separate additions, making sure the first addition is mostly mixed in before adding the second. Beat on low until just combined. The dough should be soft but not overly sticky, allowing you to scoop it easily with a cookie scoop. Once dropped into the sugar, it should decrease in stickiness.
Place the granulated sugar into a small bowl. Using a cookie scoop, drop balls of dough into the sugar, rolling them gently with your fingers until completely covered. Arrange the sugar-coated dough balls on the prepared baking sheet, about 8 per sheet.
Bake the cookies for 8-9 minutes, or until the edges are set. Let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store the cookies tightly covered at room temperature for up to 1 week. They also freeze well for up to 3 months. For unbaked dough balls, freeze them without rolling in sugar, thaw them in the refrigerator overnight, then roll in sugar before baking.